Step 1

Place the chicken, ginger and shallot in a single layer in a large deep frying pan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 4-5 minutes or until the chicken wings change colour. Transfer the chicken to a plate lined with paper towel. Set aside for 20 minutes to cool.

Step 2

Meanwhile, to make the seasoning, combine salt flakes, Chinese five spice, chilli powder and pepper in a medium bowl. Reserve half the seasoning in a serving bowl. Add the flour to the remaining seasoning and stir to combine.

Step 3

Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches.

Step 4

Arrange the chicken on a serving platter with reserved seasoning, lemon or lime wedges and coriander sprigs.